Eat This Now: Brussels Sprouts

In season in November and December.

Nov 24, 2008

Good for You: Brussels sprouts, like their cousin the cabbage, contain the compound sulforaphane, which inhibits DNA damage that can lead to cancer. Packed with vitamins C and K, Brussels sprouts can also help lower the level of harmful LDL (so-called "bad" cholesterol).

Get the Best: When shopping for Brussels sprouts, "look for a bright green color and firm, tight heads," says Connors, and avoid yellow or black spots, which can indicate age. Connors prefers to buy Brussels sprouts still on the stalk because they stay fresh longer.

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Kitchen Simple: Peel the outer leaves and trim the bottom. Blanch in boiling, salted water for two minutes; plunge into ice water for two minutes. "This keeps the color nice and green," says Connors. Cut lengthwise and place facedown in a saucepan or roasting pan with olive oil and prosciutto or bacon. Saute for three minutes (no need to turn them over) on medium heat, or roast for 15 to 20 minutes at 400° F, until the bottoms are brown.

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